Tongue broth

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Ingredients for making tongue broth

Beef tongue 1 piece
Butter 20 grams
Pepper and salt to taste
Water 3-5 liters
Greens to taste

Key Ingredients
Serving 4 servings
World Cuisine

Inventory:

Casserole, Frying Pan, Knife, Stove

Cooking broth from the tongue:

Step 1: Cooking the language.

First of all, it must be washed well. And one more important detail. It is better to use the language chilled rather than frozen. Frozen takes on a specific taste, and the broth will be more cloudy. Was it washed? Now put it in a pot of boiling water. It’s not necessary to cook for a long time, just blanching is enough. then take it out of the pan and quickly into cold water. It’s easier to peel it off. She should come off easily, like a stocking. Throw the water out of the pan, pour a couple of liters of clean - and let it boil. Meanwhile, we will continue to study the language.

Step 2: Fry the tongue.

We put the pan on the stove, let it warm up. And not just like that, but with butter. Meanwhile, we will salt and pepper the peeled tongue - and in a frying pan. Let it be fried. Is the water in the pan boiling? Lower the fried tongue there and cook until tender. How long? Long. And an hour, and a half, and two. The main thing is to be ready. Doubt it? And you fork it. Includes pulp? So, done.

Step 3: Filter the broth.

Remains a sheer smallness. The finished broth should be filtered, and the tongue cut into portioned pieces.

Step 4: Serve on the table.

We pour the broth into plates or bouillon dishes, add pieces of the finished tongue there. And then it all depends on your imagination. You can add greens, crackers, sour cream, a slice of lemon. But the broth is tasty in and of itself. Enjoy your meal!